5 Delicious Nova Scotia Restaurants That Use Local Ingredients

Totally grown in our backyard, these ingredients will not disappoint

By Mark DeWolf on April 26, 2016

Photo Credit: Tourism Nova Scotia/Photographer Scott Munn

Local ingredients are a staple in many Nova Scotia restaurants. Whether it be visiting a local farmers market or sourcing meat, seafood and produce from local farmers and fisherman, Nova Scotia’s chefs are helping increase sustainability for regional small business owners.

1. Luckett Vineyards’ Crush Pad Bistro (Gaspereau Valley)

2. Brooklyn Warehouse (Halifax) & Battery Park (Dartmouth)

Local food proponents George and Leo Christakos head up these two urban restaurants that both highlight local cuisine, under the direction of celebrated chef Mark Gray. At Battery Park, they serve up lots of local beer from partner North Brewing Company, while Brooklyn Warehouse offers a variety of craft beer on tap.

3. Chanterelle Inn (Baddeck)

The Chanterelle Inn in Cape Breton takes local seriously. Most ingredients are sourced from within in a 100 kilometres. Expect fresh Cape Breton seafood, locally sourced meat and locally picked and foraged fruits, vegetables and herbs. In 2013, the restaurant was named one the 100 Best restaurants from vacay.ca.

4. Hall’s Harbour Lobster Pound (Hall’s Harbour)

Water views and fresh lobster made to order. The recipe of success at Hall’s Harbour Lobster Pound is simple, but the results are delicious.

5. Wild Caraway Restaurant & Café (Advocate Harbour)

Andrew Aitken and Sarah Griebel operate their Wild Caraway Restaurant & Café out of a converted farmhouse in Advocate Harbour, and take sourcing local seriously. They even have an on-site garden and are known for foraging for other ingredients, such as wild mushrooms. Of course, being so close to the Minas Basin also means great local seafood.